16-ounce can water-packed jackfruit, drained and shredded or thinly sliced

4-ounce can chopped mild or hot green chiles, drained

1 cup barbecue sauce

1 tablespoon tamari

2 teaspoons prepared yellow mustard

½ teaspoon smoked paprika

½ teaspoon liquid smoke

½ teaspoon onion powder

Salt and ground black pepper

4 sandwich rolls, split and toasted

Instructions

Heat the oil in a saucepan over medium heat. Add the jackfruit and chiles and cook, stirring, for 3 minutes.

Stir in the barbecue sauce, tamari, mustard, paprika, liquid smoke, onion powder, and salt and pepper to taste. Cook, stirring occasionally, to heat through and blend the flavors, about 8 minutes. Add a little water if the mixture gets dry.

Taste and adjust the seasonings, if needed. When ready to serve, spoon the mixture onto the rolls and serve hot.

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